Australian Scones

November 2nd, 2010 / Comments 0

tea cup 2 c egbert Australian SconesWhether you make them sweet or savory, pronounce it skan or skoon, or call them bannocktattie or girdle scone as they do in Scotland, farl as they do in Ireland, or puftaloons as some Australians do, they are delightful at breakfast, tea time and dinner whether you are traveling or snuggled up at home.

When I wanted quick, savory scones to serve with dinner last weekend, I made lemonade scones using a recipe I got from my friend Robyn. She is from Oz, (that’s what she calls Australia), and the lemonade called for in this recipe is actually fizzy lemonade. Bitter lemon soda works perfectly. Here’s how I did it:

Lemonade Scones

I used a fork to combine one cup of flour, one and a half teaspoons of baking powder and half a teaspoon of salt in a mixing bowl and then added one third of a cup of heavy cream and one third of a cup of bitter lemon soda. I tipped the sticky dough onto a floured board, formed it into a one-inch thick disk and cut it into nine pieces. I put the scones onto a greased baking sheet, sprinkled them with granulated sugar. After ten minutes in a 400º oven, the scones where ready.

When I am making scones in a kitchen without a food processor, I use a whisk to combine the dry ingredients and a pastry blender or two knives to cut the butter into the dry mixture.

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Australian Scones at Vermont food from a country kitchen – Carol Egbert.com

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